YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Potato Perogies
Hand-pinched dough pockets filled with a creamy potato and cottage cheese mixture, boiled then lightly seared for a satisfyingly crisp finish.
INGREDIENTS
0.33 cup all-purpose flour
0.25 cup non-fat Greek yogurt
1 large egg white
0.25 tsp sea salt
0.5 cup gold potato
1 cup low-fat cottage cheese
0.25 tsp black pepper
0.25 cup non-fat Greek yogurt
1 tbsp fresh chives
PREPARATION
Peel and dice the potato, then boil in salted water until tender; drain and mash thoroughly.
In a bowl, mix the mashed potato with cottage cheese, sea salt, and black pepper until well combined.
Prepare the dough by mixing the flour, 0.25 cup Greek yogurt, and egg white until a smooth ball forms.
Roll the dough out thinly on a floured surface and cut into circles using a glass or biscuit cutter.
Place a spoonful of filling in the center of each circle, fold over, and pinch the edges tightly to seal.
Drop the perogies into boiling water and cook until they float to the surface, about 3-5 minutes.
Optional: Briefly sear the boiled perogies in a non-stick pan until golden brown.
Serve warm with a dollop of the remaining Greek yogurt and fresh chives.